Filet Mignon with Creamy Mushroom Shallot Sauce
Filet mignon is known for its exceptional tenderness and mild, buttery flavor. When paired with a creamy mushroom shallot sauce, it transforms into an elegant restaurant-quality dish that is surprisingly easy to prepare at home. This recipe highlights the natural richness of the beef while adding depth through savory mushrooms, sweet shallots, and a luxurious cream sauce. It is perfect for special occasions, romantic dinners, or whenever you want a truly memorable meal.
Ingredients
For the filet mignon
3 filet mignon steaks, 1 to 1½ inches thick
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
For the creamy mushroom shallot sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
8 oz mushrooms (cremini, button, or baby bella), sliced
1 large shallot, finely minced
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and black pepper, to taste
Preparation
Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat the steaks dry with paper towels, then season generously on all sides with salt and freshly ground black pepper.
Heat a heavy skillet, preferably cast iron, over medium-high heat. Add the olive oil and let it heat until shimmering. Carefully place the steaks in the pan and do not move them for about 4 to 5 minutes. This creates a beautiful crust.
Flip the steaks and add the butter to the pan. Spoon the melted butter over the steaks as they cook for another 3 to 5 minutes, depending on thickness and desired doneness. For medium-rare, the internal temperature should reach about 130–135°F (54–57°C).
Transfer the steaks to a plate and tent loosely with foil. Let them rest while you prepare the sauce. Resting allows the juices to redistribute, keeping the meat tender and juicy.
Making the Mushroom Shallot Sauce
In the same skillet, reduce the heat to medium. Add the butter and olive oil. Once melted, add the sliced mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
Add the minced shallot and cook for 2 to 3 minutes until softened and fragrant. Stir in the garlic and cook for about 30 seconds, just until aromatic.
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 to 3 minutes until slightly reduced.
Lower the heat and stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 3 to 5 minutes until the sauce thickens to a creamy consistency. Taste and adjust seasoning with salt and black pepper as needed.
Serving
Place each filet mignon on a serving plate. Spoon the creamy mushroom shallot sauce generously over the top. Serve immediately while hot.
This dish pairs beautifully with mashed potatoes, roasted asparagus, green beans, or a simple side salad. A glass of red wine such as Cabernet Sauvignon or Merlot complements the richness of the steak and sauce perfectly.
Tips for Best Results
Always use a hot pan to achieve a proper sear on the steak.
Avoid overcrowding the pan to maintain high heat.
Do not overcook filet mignon, as it is best enjoyed medium-rare to medium.
Use fresh herbs when possible for the most flavor.
Variations
Add a splash of white wine to the sauce before the broth for extra depth.
Substitute half-and-half for a lighter sauce.
Finish the sauce with a small amount of grated Parmesan for added richness.
Add a few drops of truffle oil for a luxurious touch.
Storage
Store leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the steak or breaking the sauce.
Final Thoughts
Filet mignon with creamy mushroom shallot sauce is a timeless dish that balances simplicity with sophistication. With tender beef, rich sauce, and comforting flavors, it delivers an unforgettable dining experience right at home.